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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Premium Korean roasted sesame — darker, more intense than Japanese
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Premium Korean roasted sesame — darker, more intense than Japanese
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Wash the zucchini, then peel into ribbons with a vegetable peeler. I tossed the very first peels that were all green, but kept the rest of them with some green on the sides for a little color. I also stopped when I got down to the seeded middle part, so that the ribbons looked nicer. Add zucchini ribbons to a large bowl. Squeeze a lemon over the zucchini so that it really soaks in. Add the kosher salt and pepper, then use tongs to gently mix it all together. Let it sit and absorb while you make the rest of the salad. Bring a small saute pan to medium heat, then add almond slices. Shake the pan a couple of times and keep a close eye on these so they don't burn. They should be toasted in 2-3 minutes, tops. Add almonds to the bowl with the zucchini. Julienne some basil. You can chop it, but the ribbons of basil look so pretty with the ribbons of zucchini. All ribbons, all the time! To julienne, stack the leaves on top of each other, roll them into a little cigar-like shape, then slice from the top down. Throw the basil in with the zucchini and almonds. Drizzle EVOO over everything, use the tongs to mix together. Top with some curls of parmesan cheese. Serve immediately.